새싹보리 분말 첨가 쿠키의 품질 특성

Abstract

This study investigates the antioxidant activity, and sensory and physical characteristics of cookies supplemented with varying amount of barley sprout(Hordeum vulgare L.) powder(BSP), added as 5, 10, 15, and 20% mass ratio of the additive to flour. Highest spread ratio was obtained in the control, which showed significant decrease(p＜0.05) with increasing amount of the additive. The baking loss rate was highest in the control group. The moisture contents of cookies were significantly increased with increasing amount of the additive(BSP)(p＜0.05). However, the pigments in the BSP resulted in decreased color values of the cookie with increasing amounts of the additive; the L value(lightness) was significantly decreased(p＜0.05), whereas the a and b values(redness and yellowness, respectively) declined gradually. Considering the texture characteristics, maximum hardness was obtained in the control group and showed a statistically decreasing tendency(p＜0.05) with increasing BSP. Significant increases(p＜0.05) were recorded in the total polyphenol content and DPPH radical scavenging activity as compared to the control group. Sensory evaluation determined greater preferences for the 5% and 10% additive groups. Except taste acceptability, other sensory characteristics such as color, flavor, texture, and overall acceptability showed no significant difference; it was determined that, overall, participants preferred 5% BSP supplementation the most. In summary, the sensory evaluation result indicates that the 5% treatment group appeals maximum to the sensory perception of subjects. Taken together, results from this study indicate that cookies supplemented with 5% BSP satisfy all the requirements for optimal physical, sensory characteristics, and antioxidant activity.